This soup took 15 minutes or less to make. Really!
I cooked my cabbage in salted water which added a bit of salt to the soup itself. This was a good thing. I tasted the soup prior to adding the cabbage and it did need a touch more salt. After adding the cabbage it was seasoned just right.
I also did not cook my cabbage too long. It remained a bit crisp.
I liked the differing textures of the creamy soup and crisp-ish cabbage.
The soup is very creamy with the evaporated milk. It was the perfect accompaniment for the Turkey and Cheese Sandwiches!
TOMATO AND CABBAGE SOUP
¼ Cup Butter
1/3 Cup Flour
2 Cups Tomato Juice
1 Bay Leaf
1 Small Onion, Chopped
1 Teaspoon Salt
1 Tablespoon Sugar
1 ½ Cups Evaporated Milk
2 ¼ Cups Chopped Cooked Cabbage
1 Cup Cabbage Cooking Water
Melt butter and whisk in flour. Add tomato juice, stir over low heat until mixture thickens. Add bay leaf, salt, sugar, onion, and evaporated milk. Heat through. Add cooked cabbage and water. Stir to combine. Serve hot.
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